Your grandmother most likely made them and if not then your great grandmother would have most definitely. Bone Broths are a food that while we might not find simmering on everyone’s stove today, are a staple and a necessity to life. Traditional diets, before things could be packaged and shelved in supermarkets, always comprised of a good stock pot chugging along on the stove month in and month out. Whether it is fish, chicken, beef or lamb, these broths or stocks make the perfect base for stews, casseroles, sauces and soups. But the best news is besides there culinary diversity and the fact that most leading restaurants will never be without a good stock pot is the fact that they are good for you. Nourishing, comforting, hearty, bold, robust and simply delicious are a few words that could describe them.
Bone broths or stocks are a 1 pot remedy to many ailments and a great preventative for colds, flus and other nasties that come out during the winter season. Not only do they invigorate a tired digestive system but they give the immune system a much needed boost during times of sickness or as a prevention method.
Nutrient and mineral dense, you couldn’t get a cheaper and more economical version of cough syrup or throat lozenges, not to mention that it’s way better for you than the copious amounts of elixir you have to guzzle in order for some symptom relief. A great aid to digestive health and gut disorders, it can restore areas affected by chronic inflammation, assist allergies and is a great first food for babies.
Taken as a drink on it’s own, once or twice a day is the ideal preventative leading up to the cold and flu season. Add it to your soups, stews and casseroles and you will have a richness and depth to your meal that will have you coming back for more.
Nourishing Bone Broth
A nourishing broth ideal for soups, stews, casseroles and sauces and it even keeps the doctor away!
- 1 – 1.5 kg good quality bones (chicken, beef, lamb, fish)
- 1 onion
- 2 carrots
- 2-3 ribs of celery
- Bay leaves
- Salt and Pepper to taste
- 2 tablespoons apple cider vinegar
- 1 x 5 lt stock pot
- If using beef or lamb bones than it’s best to roast off the bones first.
- If using chicken purchase a couple of chickens and roast them and after eating the good bits, reserve the bones to make the stock.
- To roast the bones, simply roast them in a large roasting tray at 180 degress C for approx 30 minutes.
- Add the bones to your stock pot and cover with cold filtered water and add the vinegar.
- Let this sit for 20-30 minutes while it draws all the nutrients out of the bones.
- Cut up your veggies and when ready put them in the pot with your bones.
- Add as many bay leaves as you like.
- Season with salt and pepper.
- Bring the stock to a vigorous boil and then turn down to simmer.
- You will need to scoop the residue that forms on the top in the first hour.
For cooking times: Lamb or beef broth = 48 hours approximately Chicken or other poultry = 24 hours Fish broth = 8 hours
